Description
A crisp and refreshing Simple Celery Apple Salad with a tangy lemon vinaigrette, featuring crunchy celery, sweet honeycrisp apples, and nutty gruyere cheese. This easy-to-make salad is perfect for a light lunch or a vibrant side dish to any meal.
Ingredients
Scale
Salad Ingredients
- 1 large bunch celery
- 2 medium apples (I used honeycrisp)
- 1/2 cup gruyere cheese, shaved
- Salt and pepper, to taste
Lemon Dressing
- 1/4 cup olive oil
- 1 lemon, juice only
- 1 Tbsp white wine vinegar
- 1 tsp maple syrup
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Make the lemon vinaigrette: Combine olive oil, lemon juice, white wine vinegar, maple syrup, dijon mustard, garlic powder, salt, and pepper in a small bowl or jar with a lid. Whisk or shake well until emulsified. Set aside.
- Prepare the celery: Trim off any brown or damaged ends from the celery stalks, then slice them into thin, bite-sized pieces. If celery leaves are fresh and appealing, chop them finely to use as garnish and minimize waste.
- Shave the gruyere cheese: Using a vegetable peeler, shave the gruyere into thin, delicate slices to add a nutty, creamy texture to the salad.
- Prepare the apples: Core the apples and slice them thinly. Cut these slices further into bite-sized pieces to match the celery size for easy eating.
- Assemble the salad: In a large salad bowl, combine the chopped celery, apples, shaved gruyere, and celery leaves. Give the dressing a final whisk and pour it over the salad. Season with additional salt and pepper as desired. Toss gently to combine thoroughly.
- Serve immediately: This salad is at its freshest and crunchiest when served right after tossing with the dressing. Enjoy as a vibrant side or light meal.
Notes
- For best flavor, use crisp apples such as honeycrisp or gala.
- Gruyere can be substituted with another semi-hard cheese if preferred.
- If celery leaves are unavailable, fresh parsley can be used as an alternative garnish.
- This salad is best eaten immediately to retain its crisp texture; avoid marinating for too long to prevent sogginess.
- Adjust the lemon and vinegar quantities according to your taste preference for acidity.
